Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

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• 作者：Monika Gibis ; ^{gibis@uni-hohenheim.de} ; Jochen Weiss
• 关键词：HAs ; heterocyclic amines ; IQ ; 2-amino-3-methylimidazo[4 ; 5-f]quinoline (CAS No. 76180-96-6) ; IQx ; 2-amino-3-methylimidazo[4 ; 5-f]quinoxaline (CAS No. 108354-47-8) ; MeIQ ; 2-amino-3 ; 4-dimethylimidazo[4 ; 5-f]quinoline (CAS No. 77094-11-2) ; MeIQx ; 2-amino-3 ; 8-di
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 September, 2012
• 卷：134
• 期：2
• 页码：766-774
• 文件大小：766 K

摘要

The effect of oil-based marinades containing grape seed extract (Vitis vinifera L.; 0.2, 0.4, 0.6 and 0.8 g/100 g) formulated in a water/oil emulsion or rosemary extract (Rosmarinus officinalis; 0.12, 0.2, 0.6, 1.0 and 1.5 g/100 g) in oil on the formation of heterocyclic amines (HAs) in fried beef patties was examined. After application of marinades and frying, four HAs MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found at low levels in all fried patties, MeIQx (0.3-1.0 ng/g), and PhIP (0.02-0.3 ng/g). The content of MeIQx and PhIP were significantly reduced by approx. 57%and 90%(p < 0.05), respectively, after use of marinades containing the highest extract concentration. The antioxidant capacity of grape seed was about two-times greater than that of rosemary extract. A correlation between inhibition of HAs and Trolox-equivalents (MeIQx, R² = 0.85, p < 0.001; PhIP, R² = 0.83, p < 0.001) was found. Sensory tests showed a high acceptance of flavour and colour for controls and samples.